Lemon Charlotte Mousse Recipes

LEMON CHARLOTTE MOUSSE

Steps:

• Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
• Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
• Dissolve jelly powder in boiling water.
• Add ice cubes, stirring until slightly thickened.
• Add jelly slowly to cream cheese mixture while beating on low speed.
• Increase speed and beat just until well blended.
• Fold in topping.
• Pour into prepared pan, arrange raspberries on top and chill.
• Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
• Immediately spoon over cake.
• Chill at least 4 hours.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

LEMON MOUSSE

Steps:

• Beat eggs and sugar until pale, about 5 minutes.
• Beat butter into sugar mixture in a thin stream.
• Add lemon juice.
• Pour into top of double-boiler.
• Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
• Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
• Beat cream until soft peaks form.
• Fold into chilled custard.
• Serve in stemmed glasses, garnished with mint.

LEMON CLOUD (LEMON CHARLOTTE RUSSE)

Steps:

• Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
• Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
• Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
• Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
• Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.

LEMON CHARLOTTE RUSSE

Steps:

• Line bottom and sides of 9 inch springform pan with ladyfingers.
• Soften gelatine in lemon juice.
• On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
• Gradually beat in gelatine mixture.
• Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
• Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
• In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
• Beat egg whites over simmering water until soft peaks form.
• Remove from heat and let cool.
• Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
• Spoon into ladyfinger-lined pan.
• Chill for 3 hours or overnight.
• Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).